Classic Pasta Primavera Healthy Pasta Recipes

Name: Classic Pasta Primavera Healthy Pasta Recipes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American Italian
Ingredients: one tablespoon olive oil; one small red onion thinly sliced; one cup broccoli florets; one small zucchini halved lengthwise then sliced; one small yellow squash halved lengthwise then sliced; one red bell pepper sliced; one cup cherry tomatoes halved; one cup peas fresh or frozen; two cloves garlic minced; two tablespoons butter; one half cup grated parmesan; one half cup light cream or half and half; one half cup reserved pasta water; zest and juice of half a lemon; one fourth teaspoon red pepper flakes; salt and black pepper to taste; two tablespoons chopped basil or parsley; twelve ounces pasta penne or spaghetti; salt for the water

fromnancycooks.com nancycooks.com/classic-pasta-primavera-healthy-pasta-recipes

I cook this when the crisper looks like a tiny garden and I want dinner that feels light yet cozy. We toss pasta with crisp tender veggies, a little lemon, and a gentle splash of cream. Healthy Pasta Recipes fit right into weeknights and still taste like a small win. We chop fast, we stir, we eat. The colors pop. Broccoli stays bright, zucchini stays tender, tomatoes turn sweet. The sauce clings and keeps each bite juicy. It is easy to scale for friends. Think pasta primavera recipes healthy that do not ask for a long list or a long simmer. I first tried a version after a long day and felt better by the second forkful. You can swap penne for spaghetti and add peas or asparagus. It lands in that nice place where easy healthy pasta recipes meet comfort. We aim for healthy recipes pasta that still bring flavor. Call it recipes healthy pasta or even one of your Best Pasta Recipes and smile. This belongs on any list of food recipes pasta.

40 min

cook 20 min

American Italian

Ingredients

Instructions

Prep

Bring a large pot of water to a boil with a good pinch of salt.
Cut the vegetables into bite size pieces so they cook at the same pace.

Cook the Pasta

Add pasta and cook until just tender. Scoop out one cup pasta water, then drain.
Keep the pasta hot so it stays loose.

Sauté the Vegetables

Heat olive oil in a wide skillet over medium heat. Add red onion and cook until soft at the edges.
Stir in broccoli and bell pepper. Cook until bright and just tender.
Add zucchini and yellow squash. Cook until the slices bend but stay firm.
Add garlic, peas, and tomatoes. Cook one minute so the garlic smells nutty and the tomatoes start to slump.

Make the Sauce

Push the vegetables to the edges. Melt butter in the center.
Pour in cream and a splash of the reserved pasta water. Add lemon zest and juice and the red pepper flakes.
Stir in parmesan. Season with salt and pepper. The sauce should look glossy and light.

Finish

Add the hot pasta to the skillet. Toss until the sauce clings to every piece. Splash in more pasta water if it needs it.
Fold in basil or parsley. Taste and adjust salt and pepper.
Serve right away with extra parmesan.